From Brewshop's Beer Making Book - 52 seasonal recipes. Doubling batch from 1--> 2 gallons with some mods. MODS=added cooked blueberry compote-similar to Blackberry Red Ale recipe in same cookbook; also added some orange peels. during bottling, I will likely add 48 hr. cold brewed coffee (28 oz.) and possibly homemade vanilla (2-3 T.).
Fermentables
21% - 2-Row - US
1.2
37
1
Mash
5% - Chocolate Malt - US
0.3
34
350
Mash
4% - Caramel/Crystal 15 - US
0.2
35
15
Mash
4% - Black Patent Malt - UK
0.2
25
500
Mash
14% - Maple Syrup - US
0.8
30
35
Late
11% - Brown Sugar - US
0.6
46
10
Late
18% - Dry Malt Extract - Amber
1
42
10
Late
9% - Dark Munich - DE
0.5
36
10
Mash
9% - Chocolate Malt - US
0.5
34
350
Mash
5% - Rice Hulls - US
0.3
0
0
Mash
Hops
Fuggles
0.4
Pellet
Boil
30 min(s)
4.8
8.8
Cluster
1
Pellet
Boil
60 min(s)
7
41.8
Cascade
0.5
Pellet
Boil
20 min(s)
5.8
10.5
Citra
0.5
Pellet
DryHop
7 day(s)
12
0.0
Yeast
White Labs English Ale WLP002
72%
Other Stuff
Blueberries
8
oz
Boil
Orange or Lemon peel
2
tbsp
Mash
Yeast Nutrient
0.5
tsp
Mash
Irish Moss
1
tsp
Mash
Calcium Chloride
0.5
tsp
Boil
Vanilla Bean
1
tbsp
Secondary
Bourbon (90 proof)
6
oz
Bottle
Mash Steps
Single Decoction
Decoction
150
30 min
Single Decoction
Decoction
170
20 min
Special Instructions
1.Mash in @ 120 F (H2O temp 140, then add grain), rest for 20 min.
2.Decoction 1 : Scoop out 1/3 or so of grain with small colander (drain wort back into MashTun) and transfer to small boiler. Bring to boil, then add back to MashTun (takes 15 min.). Temperature of Mash should increase to ~150 degrees F.
3.Decoction 2 : Scoop out 1/3 or so of grain with small colander (drain wort back into MashTun) and transfer to small boiler. Bring to boil, then add back to MashTun(takes 15 min.). Temperature of Mash should increase to ~170 degrees F.
4.Mix vigourously; Mash Out at 170 F, Rest for 15 min.
5.Lauter, batch Sparge into boiler 2x. Start Boil.
6.BOIL: 75 min. Add FWH addition, bring to boil for 30 minutes, add bittering hop addition, bring to boil for 15 min.; add Yeast Nutrient, Whirlfloc tablet, and Calcium Chloride (NOT Carbonate).
7.Primary FERM: 7-8 days.
8.Secondary FERM:7-8 days; dryhop with 0.5 oz Hop Pellets (your choice).
9.BOTTLE: use priming sugar of your choosing (corn sugar, maple syrup, etc.). Follow the Priming Sugar calculator at www.northernbrewer.com for specifics.
DARK! Incredibly smooth, still has time to further carbonate - this is fairly early at 2 weeks, bourbon flavor is subtle. Wonderful mouthfeel, I anticipate a slightly bigger head next time BUT it hits the style -not supposed to be a frothy beer. Best one I have made yet!!
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